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Cooking guidelines
Function
Food
Weight
Number of
shelves
Rack position
Preheating
Recommended
Temperature
Cooking Du-
ration
Tray
Grid
Universal
Grill
rib roast
sausages
pork rib
fish
toast
1
1
1
1
1
1
1
1
1
1
2 o. 3
3
3
2 o. 3
3
no
no
no
no
yes
220 °C
220 °C
220 °C
220 °C
220 °C
20 - 30 min
15 - 25 min
15 - 25 min
15 - 25 min
3 - 5 min
Fan Grill
gratin
1
1
no
200 - 210 °C
35 - 50 min
Convectional
pudding
pate
casserole
1
1
1
1
1
1
yes
yes
yes
170 °C
170 °C
170 °C
35 - 40 min
50 - 60 min
1 - 3 h
Proving
dough
1
1
1
no
40 °C
White Meringue
meringues
2
1
3
no
70 °C
8 - 12 h
Brown Meringue meringues
2
1
3
no
110 °C
1.5 - 2 h
Defrosting
-
-
-
no
-
-
Low temerature
meat, fish
2
1
3
yes
85 °C
90 - 180 min
Pasteurization
fruit, vegetables
1
1
1
yes
110 °C
45 - 120 min
Roasting
roast meats
1
1
1
no
210 - 220 °C
45 - 75 min
Automatic
Roast Beef
beef
1
1
no
Roast Veal
veal
1
1
no
Roast pork
pork
1
1
no
Roast chicken
chicken
1
1
no
Leg of Lamb
leg of lamb
1
1
no
Shortcrust Tarts
tarte
1
1
no
Tarts
tarte
1
1
no
Pastries
pastries
450 g
1
1
no
Cake
cake
1
1
no
Desserts
sponge cake,
sweet pastry
with almonds
1
1
no
Bread
bread
max. 1 kg
1
1
no
Pizza
pizza
2
no
Cooking Guide
•
If possible, use dark black finished or silicone-coated enamelled tins, because they absorb the oven heat particularly
well.
•
Only preheat the oven if this is specified in the recipe or in the tables.
• Heating the empty oven requires a lot of energy. Therefore, energy can be saved by baking several dishes one after
the other, because the residual heat is used optimally.
•
Switch off the oven about 10 minutes before the end of longer baking times to use the residual heat to finish cooking.
Energy saving tips
